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30 May 2011

Homemade Soft Pretzels without yeast

While living in America I fell in love with Soft Pretzels. Fall time in New York City, the wonderful smell of freshly baked pretzels and roasted nuts hung think in the cool crisp air. There was no way pass them, with at least two vendors on every street selling freshly baked Soft Pretzels and gorgeous honey roasted cashews and walnuts I had to stop and buy some every time!

A few years down the line and I still crave those wonderful delicacies. Luckily I stumbled upon an old American recipe book, and when I saw the Pretzel recipe I was adamant to make my own. The only problem was that this recipe contains yeast, and I was not about to wait for dough to rise etc. etc. I wanted my Pretzels now! I adapted the recipe, tried it and it was absolutely delicious......

Rub the Unsalted Butter into the Flour until it looks like crumbs. Add Sugar, Baking Powder and Salt and mix together. Add Milk slowly till all the ingredients are wet. Do not add all the milk at once. You have to make sure that the dough is not too sticky, but also not too dry. If you need more milk, you can add another drop. Once the dough is formed you do not have to let it rest, you can work with it straight away.

Divide the dough into smaller balls. Roll out each ball into a long snake. Twist them into shape and put onto prepared baking sheet. Once you have made all your pretzels, brush them with the egg (egg wash) and sprinkle with coarse salt or salt flakes.

Bake in preheated oven 180 degrees Celsius for 10 minutes (depending on size of your pretzels) - they should be nice and golden on the top.

Serve warm. You can serve them as is or with a delicious dipping sauce. Think honey and mustard dipping sauce or even a spicy salsa or nice guacamole sauce.

Hi, it depends on the size you make them, I usually get about 12 medium(ish) ones out. Sugao is right full cream milk is whole milk ;) but I have also used 2% before and it works just as well - full cream just makes it more decadent.

Hi, just to clarify you don't use the egg in the dough. The egg is beaten and then brushed onto the uncooked pretzels before sprinkling on the salt and baked. The "egg wash" is just to give it a nice golden colour.

ii literally just made these && ate like half of them and must ii admit that ii am such a Picky Eater! ii did need about 1/2 cup of whole milk but they come out very soft, slightly sweet and fluffy! ii ate them with a homemade cheese sause and before ii realized, half of them were gone! Lol

I followed the directions, so i do not know what I did wrong, but it took over twice the milk called for to wet all the dry ingredients. And after they were done they had the consistancy of a biscuit instead of a pretzel. Tasted good, just not what i expected.

About me

Hi my name is Wyni(Waynie).I started my blog three years ago as Wyni's Kitchen. Sharing all my kitchen creations with you. I have changed my blog a little to include more. Come join me as I try new recipes, make new things, try my hand at sewing, share tips and tricks, play with sugar and clay and just have fun in my space! Welcome to Make.Eat.Love